Eifel Country Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g wholemeal rye flour
- 220 g wheat flour type 1050
- 45 g spelled flour type 630
- 10 g fresh yeast
- 20 g wheat bran
- 10 g salt
- 0.5 tablespoon ½ honey
- 1 tablespoon vinegar (7-herb vinegar)
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Mix the flours together and sieve.
- Mix 200 ml of lukewarm water with the yeast and a little flour to make a pre-dough and let it ferment for 1.5 hours in a warm place. Whole wheat flour doesn`t rise nearly as well and therefore takes time.
- Mix the pre-dough with the other ingredients. Caution: Put salt on the edge of the bowl and not directly on the pre-dough. Depending on how good the pre-dough is, more than a total of 400 ml of water is required, so knead the dough very well and add more water if necessary. The dough should be soft and slightly sticky. The kneading time is at least 7 minutes with the mixer, by hand at least 15 minutes.
- Then let the dough ferment again in a warm place for 1.5 hours. Beat the dough every 30 minutes.
- After the proofing time, place the dough on a baking sheet and turn it slightly round.
- Bake the bread in a preheated oven at 220 ° C top / bottom heat with plenty of steam for 10 minutes, then reduce to 180 ° C and bake ready. The total baking time is 50 - 60 minutes, depending on the desired crust and oven.
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